MEAT SOUFFLE PRODUCTION METHOD Russian patent published in 2020 - IPC A23L13/60 A23L13/50 A23L13/40 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used as a preventive food product, as well as for baby food, starting from pre-preschool age. Meat soufflé production method involves turkey meat mince preparation with addition of quail eggs, salt, vegetal component, parsley greens, broth, cream sauce and semolina grains taken in ratio 1:1. As a vegetal component amaranth seeds which are washed are boiled out for 30 minutes till appearance of viscous consistence and cooled down to room temperature. One uses broth produced after boiling. Quantitative ratio of souffle initial components is selected.

EFFECT: produced souffle has anti-bacterial, anti-tumor and immunomodulatory properties, normalizes fat metabolism, pressure, sugar content in blood, increases efficiency.

1 cl, 2 tbl, 2 ex